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Happy Easter!
Sunday April 4th 2010
- First Course Selections -
Maine Lobster Bisque with Chives and Hennessy
Goodstone's House Salad with Champagne Vinaigrette
Warm Apple and Roquefort Tart
- Second Course Selections -
Pan Roasted Seabass with Oriental overtones and "shoyu" butter
Spring Lamb Rack, creamy polenta, Swiss chard, tarragon jus
Prime Filet Mignon, wild mushrooms, truffle sauce, garden vegetables
Vegetable Lasagna: Eggplant, Zucchini, Portabellas, Fontina and San Marzano tomatoes
- Dessert Course Selections-
Panache of our homemade ice cream and sorbets
Warm Honey Glazed Apple Tart with Hot Caramel Sauce
Artisanal Cheese presentation with quince jam and Grilled figs
$69 per person
Exclusive of beverage, tax and service.
Executive Chef, William Walden
Owner & General Manager, Mark Betts
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